Scandi-Style Roasted Beet & Potato Salad
with Egg Topping & Creamy Chive Dressing
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
This is a high-key potato salad. Taking a page from Scandinavian cuisine, it pairs roasted baby spuds and red beets with raisins, under a luscious sour cream and chive dressing. The grated hard-boiled eggs on top are full of protein—and they look pretty, too!
We will send you:
- 2 Hard-boiled eggs
- 1 Shallot (or onion)
- 1 Lemon
- 450g Baby potatoes
- 1 Bunch of kale
- 225g Red beets
- 7g Chives (or garlic chives)
- 7g Honey
- 25g Raisins
- 43ml Sour cream
Contains: Eggs • Milk • Sulphites
You will need:
Grater
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
14 g
Saturated Fat
5 g
Sodium
260 mg
Total Carb
84 g
Sugars
29 g
Protein
22 g
Fibre
13 g
Preparation
Roast the potatoes & beets
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Mise en place
- Meanwhile, halve, peel and thinly slice the shallot.
- Thinly slice the chives.
- Juice the lemon.
- Grate the eggs.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, toss with a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
Make the dressing
- In a small bowl, combine the sour cream, lemon juice (start with ½), shallot (start with ½ for a milder flavour), honey, ½ the chives and S&P.
Make the salad
- To the bowl of kale, add the potatoes, beets, raisins, dressing and S&P; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the eggs.
- Garnish with the remaining chives. Bon appétit!
